|Once I ate the frisee salad on the plate with my main course at The Lambs Club, I found the Icelandic Cod Loin had been placed over a stack of crisp-tender roasted vegetables. The perfect entree: Heart-healthy fish, vegetables and salad.|
|My dessert was a trio of Sorbets|
|A small loaf of spongy bread, perfect for soaking up the extra-virgin olive oil I asked for instead of butter.|
The Lambs Club restaurant is in The Chatwal, a hotel at 132 W. 44th St. in Manhattan, where the Art Deco-inspired lobby is a feast for the eyes, above and below.
I appreciate the chef's imaginative preparations, but have found that the fish and lobster I ordered were overcooked, even when I asked for a lighter touch.
Last Saturday night, my wife ordered an extraordinary Chilean Sea Bass entree, which was served with a small bowl of delicious Lobster Bisque.
I, on the other hand, fell for what was described as "Seared Wild Salmon," but what I got was a pale, skinless-boneless filet that didn't taste like wild fish at all.
Plus, I asked for it cooked "medium" and it came to the table cooked through.
A few days later, I called the market to ask whether the wild salmon listed on the specials menu and displayed in a refrigerated case had been previously frozen, and where it was from.
It didn't have the deep red-orange color of raw sockeye, so I thought it might have been Pacific king salmon (also called chinook), the largest variety.
I was told the salmon wasn't previously frozen, and that it was wild and from New Zealand.
But when I looked at the Monterey Bay Aquarium Seafood Watch site, I could find only farmed king salmon from New Zealand.
|The small, no-frills dining room at Seafood Gourmet is often crowded, and dinner reservations are recommended. Website: The Restaurant at Seafood Gourmet|